Food and wine pairing
Photo de dpotera (CC BY 2.0)
https://www.flickr.com/photos/e_calamar/3084456909/
Gevrey-Chambertin
Still red wine(s)
Serve at 14-16°C or 57-61 °F.
Aging potential (estimation) : 5 to 10 years old.
This drink pairs well with 219 dishes:
Furred game
Roasted doe fillet with huntsman sauce
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.
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Poultry
Roasted duck with cherries
Prefer a pairing with a wine aged 2 to 6 years old.
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Poultry
Roasted duckling with Rouen sauce
Duckling : young duck.
Rouen sauce : cider or full-bodied red wine reduced with shallots sweated in butter, combined with brown veal stock, parsley, salt, and pepper, and thickened with a purée of chicken liver.
Prefer a pairing with a wine aged 2 to 4 years old.
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Sheep and Goats
Roasted leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
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Feathered game
Roasted mallard with black truffle juice
Truffle juice : juice obtained during the sterilization of the truffle.
Prefer a pairing with a wine aged 2 to 6 years old.
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Sheep and Goats
Roasted shoulder of lamb
Prefer a pairing with a wine aged 2 to 4 years old.
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Veal
Roasted veal grenadine
Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
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Veal
Roasted veal medallion
Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.
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